Parsnip pilaf

1. Pre-heat the oven to 200°C
2. Soak the rice in water for around 1 hour then rinse in a sieve under water until it runs clear. Bring a large saucepan of water to boil with an added stock cube. Once boiled, add the rice and lentils, then simmer for 5 minutes until it is just beginning to soften. Take off the heat and drain well
3. Toss the parsnips with 2 tablespoons of the oil, orange zest, 1 teaspoon of the cumin, a pinch of salt and pepper into a roasting tin. Roast for 30 minutes until golden, then drizzle with honey before roasting for a further 5-10 minutes
4. Whilst the parsnips are roasting, heat 1 tablespoon of the oil in a wide flameproof casserole or deep pan. Add the onions and fry until softened and browned. Stir in the remaining cumin with the rest of the spices and cook for another minute. Add the raisins, and cook for a further minute. Turn the heat right down and stir in the rice mixture and lemon zest with lots of seasoning
5. Melt the butter and remaining tablespoon of oil in a pan. Tip in the rice mixture and flatten the surface, making three holes for steam to escape. Cover the pan with a tea towel, then put on the lid. Cook for a further 20-25 minutes on a low heat
6. Spread the rice on a serving platter, breaking up any crispy chunks from the bottom. Top with the roasted parsnips and green pesto

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